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Butter Pecan Poke Cake

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A warm, buttery celebration of toasted pecans, silky caramel, and a cloud of whipped cream, perfect for holiday gatherings.

Ingredients

Scale
  • 1 box butter pecan cake mix (plus ingredients needed on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup butter (1 stick)
  • 1 cup brown sugar
  • ¼ cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan.
  2. Prepare and bake the butter pecan cake according to package instructions.
  3. Let it cool slightly in the pan for about 10 minutes.
  4. Poke holes in the top using a fork or the handle of a wooden spoon.
  5. Pour the sweetened condensed milk evenly over the warm cake.
  6. Allow the cake to cool completely to room temperature on a cooling rack.
  7. Melt the butter for the praline sauce in a small saucepan over medium heat.
  8. Add the brown sugar and 1/4 cup heavy cream, stirring until smooth.
  9. Let the mixture simmer for a few minutes until slightly thickened.
  10. Pour half of the praline sauce over the cake.
  11. Whip 1 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  12. Spread the whipped cream over the cooled cake in an even layer.
  13. Drizzle the remaining praline sauce on top.
  14. Garnish with the remaining toasted pecans.
  15. Refrigerate the cake for at least 2 hours before serving.

Notes

Toast pecans in a dry skillet for 3 to 5 minutes for enhanced flavor. Store leftover cake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: cake, poke cake, butter pecan, dessert, holiday, sweetened condensed milk, praline sauce

Find it online: https://swifttasty.com/butter-pecan-poke-cake/